Bucatini all’ Amatriciana
Bucatini all’ Amatriciana is a classic Italian pasta dish featuring bucatini pasta, ripe tomatoes, Pecorino Romano cheese, and a hint of spicy red pepper.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Spoon
Ingredients
Pasta
- 400 grams Bucatini pasta Essential for this dish, allowing the sauce to penetrate for maximum flavor.
Sauce Ingredients
- 3 tablespoons Olive oil High-quality extra virgin olive oil adds richness.
- 1 medium Yellow onion Finely chopped, forms the aromatic base of the sauce.
- 600 grams Fresh tomatoes Peeled and chopped, offering natural sweetness and acidity.
- 1 teaspoon Red pepper flakes Adds a touch of heat.
- 150 grams Pecorino Romano cheese Grated, crucial for achieving the traditional taste.
- to taste Salt Essential for seasoning the pasta water.
- to taste Black pepper Freshly cracked adds warmth.
Instructions
- 1. Cook the bucatini: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente. Reserve about one cup of pasta water before draining.
- 2. Sauté the onion: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5-7 minutes.
- 3. Add the tomatoes: Once the onions are softened, add the chopped tomatoes. Season with salt and cook for about 10 minutes until the tomatoes break down.
- 4. Incorporate the red pepper flakes: Stir in the red pepper flakes and adjust seasoning with salt and black pepper.
- 5. Toss the bucatini: Add the drained bucatini to the skillet and toss in the sauce. Add reserved pasta water if the sauce is too thick.
- 6. Add the cheese: Sprinkle in the grated Pecorino Romano and toss until melted and evenly distributed.
- 7. Serve: Plate the Bucatini all’ Amatriciana, garnishing with additional cheese and black pepper. Serve immediately.
Notes
For variations, consider adding sautéed vegetables, fresh herbs, or different cheeses. Serve with garlic bread or a fresh salad.